Warming Oceans Could Make Seafood Toxic

Created: 16 January 2017

Scientists now believe that warmer oceans are not only leading to widespread die-offs in ocean species but also may be making some seafood favourites too toxic to eat. Warming waters in some areas are causing more frequent algae blooms leading to elevated levels of domoic acid, a neurotoxin, in the water that can build up in sea creatures including Dungeness crab, mussels, clams and anchovies. Click here to read more.